A seasonal special at The Baron York, this easy, quick, healthy soup won the “what do I fix for soup today?” contest.
The ingredients were all on hand:
2 10 oz packages frozen lima beans (varying size beans)
2 large onions
2 Tablespoons garlic, minced
4 carrots, peeled and cut in half
8 cups water
1 bunch cilantro, coarsely chopped (I used dried cilantro I had on hand.)
Seasonings to taste: sea salt, black pepper, red pepper flakes (optional), and Vegeta (also, optional) a European seasoning I was introduced to by my son who lived in Bosnia (available at The Baron York.)
Sauté onion and garlic in butter for several minutes. Add water, carrots, lima beans, and 2 tsp. sea salt. Simmer until vegetables are tender. Remove carrots, cool, and slice into thin rounds. Puree about 3/4 of the soup and return to pot. (If your blender is broken like mine is you can skip this step.) Add sliced carrots. Add black pepper, red pepper flakes and Vegeta. Stir to blend in seasonings and adjust if necessary. Add cilantro and simmer for a few minutes more. If cilantro is unavailable try parsley, spinach, watercress, kale.